Wesley Recipes

 Mama's Vegetable Beef Soup

(feeds 8 - 10)

1 lb. Ground Beef (brown and drain)

1 can diced tomatoes

1 can tomato sauce

1 bag frozen chopped onions, bell peppers, celery (saute`with meat)

1 can of mixed vegetables (can use bag of frozen veg)

Worcester sauce, sugar, salt and pepper to taste

Combine ingredients.  Bring to boil, turn down and simmer for several hours.

When we use this recipe at Wesley, we cook the soup in the oven for 3 - 4 hours before serving.

Gail's Potato Soup

2 quarts   boiling water

6  chicken bouillon cubs

6-8  potatoes

1/2 lb Velveeta cheese

1/4 cup corn starch

Boil water and dissolve bouillon cubes in water.  Peel and cube potatoes and cook in water.  When potatoes are done, cube Velveeta cheese and slowly add to water and potatoes.  Stir while adding cheese to mixture.  Mix corn starch in small amount of water until smooth and not lumpy.  Add to soup mixture, heat on low to medium heat and stir occasionally.

Loaded Potato Soup

1 bag hash browns

1 can chicken or vegetable broth

1 can carrots chopped or sliced, drained

1 can whole kernel corn, drained

1 bag frozen mixed seasonings (celery, onions, peppers, etc.)

1 large can celery soup

1 cup chopped ham (optional)

2 cups shredded cheese

season to taste (pepper, parsley, season salt, Italian, etc)

Cook hash browns in broth and enough water to cover. Boil until potatoes are tender. Add everything except cheese, heat through. Add cheese before serving. Keep stirring once cheese is added. Add milk for desired consistency and heat through.

Quick to Fix Cake

1 box German chocolate cake mix (as directed)

1 can sweetened condensed milk (Eagle Brand)

1 jar caramel ice cream topping

12 oz. chocolate syrup

Bake cake as directed in 9 x 13 baking dish. Cool about 10 minutes, punch holes in cake with straw or wooden spoon handle. Pour milk into holes using the whole can. Next cover the cake with the caramel topping. Refrigerate at this point. The cake is better if it sets overnight or at least 4 hours. Cover the cake with cool whip and use chocolate syrup and/or caramel topping to cover as desired.

Peach Cobbler

1 stick butter

1 cup sugar

1 cup self rising flour

2/3 cup milk

32 oz. sliced peaches, partially drained

Melt butter in 9 x 13 baking dish at 350 �C. Mix sugar, flour, and slowly add milk. Pour the batter over the melted butter. Add peaches (or fruit of choice). Bake 50 minutes. During last 10 minutes sprinkle top of cobbler with sugar.

Makes 8 servings.

Icing

Chili for 100